. 2023 Dec 3;20:101041. doi: 10.1016/j.fochx.2023.101041

Table 2.

Effects of fermentation of different strains on RCB.

Strains	Vitamin C (mg/mL)	Polysaccharide (mg/mL)	Sensory value	GABA (mg/100 mL)
MT-4	3.31 ± 0.102^ab	1.39 ± 0.021^c	74.16 ± 0.770^ab	3.65 ± 0.187^ab
BZ25	3.39 ± 0.108^ab	1.69 ± 0.017^b	76.48 ± 0.610^ab	3.39 ± 0.086^ab
BZ11	3.28 ± 0.076^ab	1.86 ± 0.164^a	79.08 ± 0.572^a	3.27 ± 0.4731^b
NR1-7	3.41 ± 0.189^ab	1.49 ± 0.011^c	72.60 ± 0.427^ab	3.85 ± 0.100^a
LB12	3.31 ± 0.086^ab	1.91 ± 0.019^a	81.32 ± 0.627^a	3.69 ± 0.081^ab
SC	3.19 ± 0.066^b	1.13 ± 0.013^d	63.76 ± 0.720^b	0.67 ± 0.023^c
FY	3.17 ± 0.072^b	1.03 ± 0.021^d	63.68 ± 0.810^b	0.65 ± 0.011^c
Q-1	3.37 ± 0.150^ab	1.89 ± 0.013^a	80.80 ± 0.559^a	3.62 ± 0.365^ab
T. versicolor	3.56 ± 0.165^a	1.40 ± 0.023^c	78.80 ± 0.490^a	3.30 ± 0.096^b

Different letters in the same column in the table indicate significant differences (p < 0.05), and the same letters indicate insignificant differences (p > 0.05).